|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are looking for a change from the traditional all-American, mayo-based coleslaw, this version offers a nice alternative. The rich, umami flavor of the miso, a paste made from fermented soybeans and barley or rice malt, makes this recipe reminiscent of the salads served at Japanese restaurants.
For the best crunch, toss the slaw with the dressing no more than six hours before serving and keep it refrigerated. The dressing is wonderfully potent, so you may not need to use it all; leftovers are great drizzled over some brown rice, grilled chicken, and veggie wraps.
- 1 tablespoon grated fresh ginger
- 1 shallot (chopped)
- 2 tablespoons white or yellow miso paste
- 2 tablespoons vegetable oil (or canola or other neutrally flavored oil)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- 2 cups finely shredded cabbage
- 6 large carrots (peeled and cut into very thin matchsticks, or shredded)
- 1 kohlrabi (peeled and cut into very thin matchsticks, or shredded)
- Garnish: toasted sesame seeds
Gather the ingredients.
In a food processor fitted with the metal blade, add the ginger, shallot, miso, oil, vinegar, soy sauce, and sesame oil. Pulse until well combined. Add the water and puree until nicely blended.
Combine the cabbage, carrots, and kohlrabi in a large serving bowl. Drizzle over about 3/4 of the dressing and toss. Add more dressing if needed.
Refrigerate to serve chilled or enjoy room temperature.
What Is Kohlrabi?
Kohlrabi is a member of the cruciferous vegetable family. It is about the size of an orange, with a bunch of stems sticking out and a thick skin that can range from pale green to purple. The leaves, stems, and root are all edible, and the smaller versions tend to be more tender and flavorful.
To prepare kohlrabi, peel it very thoroughly (you may need a sharp knife for this, as the skin is quite tough) and slice, julienne, or grate it into your salad for a great crunch and a fresh but slightly spicy flavor. Kohlrabi can also be cooked, whether steamed, sautéed, roasted, or fried, but more often than not, it's used raw for its appealing mild flavor and pronounced crispness.